C’est si bon! 200 year old family-run French winery thrives

If you ever find yourself in Paris, France, and decide you’d like to visit an alumnus-owned winery you’re in luck. Head south for about 2 ½ hours and you will find yourself in the small village of Beine, home to the Domaine Louis Moreau winery operated by Louis Moreau (1990). After graduating from the Viticulture and Enology program, Moreau returned home to Beine and took over his family’s winery, first opened in 1814 by his great-great-great grandfather.

Louis Moreau

“I am very proud to represent the family, I treat it as one of my babies and I hope that through my work and engagement in the time given to me, it will strengthen the name and the estate for future generations,” said Moreau.

Being a sixth generation owner, Moreau has a deep appreciation for the rich tradition and history represented in his wines, but also understands that tradition must carry forward into the future.

“You start putting in place your vision of what the company should become tomorrow. You cannot stay in the same path of your ancestor, simply because you are in a different year, with different, new challenges. History, and especially family, is important. It gives you the base, never forget it, and then build your view and vision,” he added.

With 210 acres of vineyard, located in the Chablis Appellation Controlee, Domaine Louis Moreau produces 12 unique Chardonnay’s, selling more than 70,000 cases per year. Each has its own rich personality, and is enjoyed by wine lovers in over 25 countries worldwide. Louis plans on extending his distribution to India, and growing a presence in the United States.

“The United States is becoming a key part of our distribution, we are steadily building the east coast, New England, Chicago and California through K&L Wine Merchants in San Francisco.”

Louis and his wife Anne Moreau

He says that his favorite wine, depending on his mood, he would have to say is a 10-year-old Chablis Grand Cru Les Clos.

“Running the estate is a challenging task but with patience, steady work, and no short cuts, it is very rewarding and we make the best Chardonnay and Pinot noir wines,” closes Moreau.

C’est si bon!

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